Spanish Leek and Almond Soup Recipe
A delicate, creamy soup made with leeks and ground almonds, this is a milder cousin of the famous Andalusian ajo blanco. In Spain, soups like this are often served for a light lunch or dinner when you don’t feel like heavy meats but still want something satisfying. The almonds give it a gently nutty flavor, while the leeks make the whole dish mild and comforting.
This soup combines the comforting creaminess of leeks and potatoes with the subtle richness of ground almonds, inspired by Andalusian ajo blanco but in a warm, velvety form. It is elegant enough for guests yet simple and light enough for an everyday meal.
Chef's tips
Toast the flaked almonds just before serving so they stay fragrant and crunchy. If your stock is salty, season the soup only at the very end. For an extra smooth texture, blend the soup thoroughly and, if you like, pass it through a fine sieve.
How to serve
Serve in warmed bowls, topped generously with toasted almond flakes and fresh parsley. Add a drizzle of good extra virgin olive oil on top. Accompany with crusty bread and a light salad for a complete meal.
Ingredients
- leek only the white and light green part - 2 pieces
- potatoes medium - 2 pieces
- ground almonds blanched, finely ground - 60 g
- vegetable stock homemade or from a good-quality stock cube - 1 l
- olive oil preferably extra virgin - 2 tablespoons
- garlic - 2 cloves
- 30% cream can be replaced with milk - 80 ml
- salt to taste
- white pepper to taste
- flaked almonds for serving, lightly toasted in a dry pan - 2 tablespoons
- parsley chopped, for sprinkling - 2 tablespoons
Preparation
- Wash the leeks thoroughly, cut off the dark green parts and roots, slice lengthwise in half, then cut into thin half-moons.
- Peel the potatoes and cut them into small cubes; finely chop the garlic.
- Heat the olive oil in a pot over medium heat. Add the leeks and sauté for 6–8 minutes, stirring often, until soft and slightly translucent but not browned.
- Add the garlic and sauté for 1 more minute, until it becomes very fragrant.
- Add the diced potatoes, stir, and cook for 2 minutes to warm them through slightly.
- Pour in the stock, bring to a boil, then reduce the heat and cook for 15 minutes, until the potatoes are tender.
- Add the ground almonds, stir, and cook for another 3–4 minutes over low heat.
- Remove the pot from the heat and blend the soup with an immersion blender until smooth and creamy. If it is too thick, add a little water or stock.
- Pour in the cream, stir, and season with salt and white pepper. Heat for another 2–3 minutes, without letting it come to a boil.
- Serve the hot soup sprinkled with toasted flaked almonds and chopped parsley.
Storage
Przechowuj w szczelnym pojemniku. Przy podgrzewaniu rób to na małym ogniu, mieszając, w razie potrzeby dolej odrobinę wody lub bulionu. Przed mrożeniem nie dodawaj śmietanki – lepiej wlać ją po rozmrożeniu i podgrzaniu.
